Heat a large skillet over med/high heat - with about 1 TBSP safflower or sunflower oil, saute garlic and onions for about 5 minutes

Add chopped mushrooms and saute for about 10 minutes

In a separate pan, brown up your sliced tempeh; about 4 minutes each side over med/high heat - when golden remove from heat

Stir in nutritional yeast, tamari, and rosemary and let them cook for 2-3 minutes; then add vegetable broth

In a small cup, mix 2 tsp arrowroot with a few drops of water until it becomes a liquidy paste - pour into pan, keep doing until you reach the consistency you are looking for - I wanted mine thickish to stick to the fettucini

Throw in your fettucini (or pasta of choice) and cook according to package

Add tempeh and kale to mushroom mixture - cook together for another 5 minutes